Shrimp and Black Bean Salad with Cilantro, Cumin, and Lime
I love the combination of flavors in this Shrimp and Black Bean Salad with Cilantro, Cumin, and Lime, and this tasty salad is South Beach Diet Phase One and gluten-free. If you want a lower-carb salad, use more shrimp and peppers and less beans.
I love this Shrimp and Black Bean Salad with Cilantro, Cumin, and Lime. Shrimp, black beans, cilantro, and lime. It’s a combination that goes together so well that you could easily come up with hundreds of recipes featuring this quartet. I bought a big bag of cooked frozen shrimp from Costco, and this was a salad I made for lunch after thinking to myself, hmmm, what else can I make with shrimp?
The ingredients were determined by what I had in the fridge and pantry, as well as a well-documented love for cilantro, and this recipe has cilantro in the dressing and more cilantro in the salad, which is just fine with me. If you’re not a cilantro fan I think you could still get a pretty good result with thinly sliced green onion replacing the cilantro in the dressing and just using a little more green onion in the salad, but I wouldn’t use parsley in place of cilantro here.
When you’re ready to make the salad, thaw the shrimp overnight in the refrigerator and then drain well. Then spread the shrimp out on a paper towel, cover with another towel, and pat dry. If using canned black beans, put them in a colander placed in the sink and rinse well with cold water (until no more foam appears.) Let the beans drain well; pat dry with paper towels if they seem wet. (I love to cook dried black beans in the slow cooker, and those would be perfect for this recipe.) You’ll need 1/4 cup of chopped cilantro for the dressing as well as another 1/2 to 1 cup of chopped cilantro for the salad.
Use a food processor (or the bowl attachment of an immersion blender(as shown here) to mix together the oil, lime juice, 1/4 cup cilantro, Green Tabasco Sauce, ground cumin, ground chile powder, and a little salt to make the dressing. For best flavor, mix together the shrimp and black beans with about half the dressing and let it marinate in a covered container in the refrigerator for about an hour. Even a short marinating time will improve the flavor if you can’t wait an hour. While the shrimp and beans marinate, cut up the red bell pepper into pieces that are about 1/2 inch square. Slice up enough green onions to make about 1/4 cup. Then add the chopped cilantro, chopped red bell pepper, and sliced green onions to the marinated shrimp and black beans and serve.
This will keep in the fridge for one night, but after that the cilantro gets pretty limp.
More Dinner Ideas with Beans:
Beans and Legumes Recipes Index ~ Slow Cooker or Pressure Cooker
Black Bean, Rice, and Cilantro Salad ~ Kalyn’s Kitchen
Shrimp and Black Bean Salad with Chipotle-Lime Dressing ~ The Perfect Pantry
Vegan Spaghetti Squash and Black Bean Mexican Bowl ~ Kalyn’s Kitchen
Shrimp and Black Bean Salad with Cilantro, Cumin, and Lime
I love the combination of flavors in this Shrimp and Black Bean Salad with Cilantro, Cumin, and Lime.
- 20-25 frozen cooked and peeled shrimp, thawed; 51-60 size (Use more if your shrimp are a smaller size)
- 1 can (15 oz.) black beans, rinsed well (or use 1 1/2 cups cooked black beans)
- 1/4 cup sliced green onion
- 1 red bell pepper, seeds removed and chopped in pieces about 1/2 inch square
- 1/2 – 1 cup coarsely chopped cilantro
- 1/4 cup neutral flavored oil (I used Avocado Oil)
- 1 1/2 T fresh squeezed lime juice (I used my fresh-frozen lime juice)
- 1/4 cup finely chopped cilantro
- 1 tsp. Green Tabasco Sauce (or use your favorite hot sauce or cayenne pepper)
- 1/2 tsp. ground cumin (or more to taste)
- 1/2 tsp. ground chili powder (I used ground Ancho chile powder)
- generous pinch salt (I used sea salt)
- Thaw shrimp in refrigerator overnight if possible (or thaw in the bag in cold water). Drain well, then pat shrimp dry with paper towels.
- Rinse black beans in colander until no more foam appears, then drain well. Pat dry with paper towels if beans look very wet.
- In food processor with steel blade, pulse together oil, lime juice, 1/4 cup chopped cilantro, green Tabasco, cumin, chile powder, and salt about 1 minute, until cilantro is finely chopped and ingredients are well combined.
- Mix about half of dressing with beans and shrimp and let marinate in refrigerator one hour or as long as you can before you need to make the salad if you can’t wait one hour.
- While the shrimp and beans marinate, remove seeds from the red bell pepper and chop into pieces about 1/2 inch square.
- Slice enough green onion to make 1/4 cup (or more if you’re not adding the cilantro.)
- Add green onion, chopped red bell pepper, and chopped cilantro to shrimp and black bean mixture.
- Add additional dressing until salad is as moist as you prefer, and devour! (You may not need all the dressing.)
I kept the leftover salad in the refrigerator overnight and ate it for dinner the next day, and it was still very good the second day.
Recipe created by Kalyn.All images and text ©
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Although the South Beach Diet does permit beans even on phase one, they’re limited to a very small serving for Phase One. Since this salad does have other Phase One ingredients besides the beans, you can have a normal-sized serving, but use portion control if you’re eating this for Phase One. To make this salad lower in carbs, use more shrimp and peppers and less beans.
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